Influence of UV-C irradiation on antioxidant contents and antioxidant capacity of Korla fragrant pear (Pyrus sinkiangensis Yu)

Korla fragrant pears were treated with UV-C light at doses of 0, 3 and 6 kJ/m² and stored at 20°C for 15 days. UV-C irradiation at 3 kJ/m² was most effective in maintaining a high level of firmness and reducing the weight loss. Samples treated with 3 kJ/m² also showed higher accumulations of phenolic compounds and flavonoids than controls and those treated with 6 kJ/m². Antioxidant capacity was increased in Korla fragrant pear treated with UV-C irradiation. Fruits treated with 3 kJ/m² showed highest FRAP values and DPPH radical scavenging capacity throughout the whole storage period. All UV-C treatments showed negative effect on ascorbic acid content in Korla fragrant pear but the effect was not statistically significant. In conclusion, UV-C irradiation appears to be a good technique to increase the antioxidant contents and improve the total antioxidant capacity in Korla fragrant pear.